|Molecular formula||C40H56O3 (capsanthin)
|Molar mass||584.871 (capsanthin)
|Appearance||reddish viscous liquid|
|Solubility in water||insoluble|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens (Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks.
In the United States, paprika oleoresin is listed as a color additive “exempt from certification” ( Title 21 Code of Federal Regulations part 73). In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.
Names and CAS nos
|Trival Name||Preferred Name||AutoNom Name||Cas No.|
|Capsaicin||8-Methyl-N-vanillyl-trans-6-nonenamide||(E)-8-Methyl-non-6-enoic acid 4-hydroxy-3-methoxy-benzylamide||404-86-4|
- Pérez-Gálvez A, Martin HD, Sies H, Stahl W (2003). "Incorporation of carotenoids from paprika oleoresin into human chylomicrons". Br. J. Nutr. 89 (6): 787–93. doi:10.1079/BJN2003842. PMID 12828795.
- Jarén-Galán M, Nienaber U, Schwartz SJ (1999). "Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide". J. Agric. Food Chem 47 (9): 3558–64. doi:10.1021/jf9900985. PMID 10552685.